A must-bake cookie recipe loaded with warm cinnamon, toffee bits, and toasted pecans—these cookies are soft, golden, and full of rich flavor.

1 cup unsalted butter, melted and cooled until warm

½ cup granulated sugar

1 cup brown sugar

2 large eggs

1½ teaspoons vanilla extract

2½ cups all-purpose flour

1 teaspoon cinnamon powder

1 teaspoon cornstarch

1 teaspoon baking soda

½ teaspoon baking powder

1½ cups roughly chopped unsalted pecans, preferably toasted

½ cup toffee bits (optional)

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Cream together melted butter, granulated sugar, and brown sugar until light and fluffy.

Add eggs and vanilla extract; mix until smooth.

In a separate bowl, whisk flour, cinnamon, cornstarch, baking soda, and baking powder.

Gradually stir dry ingredients into wet mixture until just combined.

Fold in chopped pecans and toffee bits.

Chill dough for 30–45 minutes.

Preheat oven to 350°F (175°C).

Scoop and roll dough into balls; place on a parchment-lined baking tray.

Bake for 12–15 minutes until edges are golden brown.

Cool slightly before serving.

Chilling the dough prevents spreading.

Toasting pecans enhances flavor.

Optional add-ins: shredded coconut, chocolate chips, or bourbon for variation.

Dough can be made ahead and stored in the fridge or freezer.